Gluten Free Coconut Cake
Print Add to Collection

Gluten-Free Coconut Cake

Moist, fluffy and coconutty, this gluten-free coconut cake is just wonderful. It is made with coconut flour and sweetened with honey. 
Course Dessert
Cuisine American
Keyword cake, coconut, gluten free
Prep Time 15 minutes
Cook Time 40 minutes
Rest time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 232kcal
Author Vered DeLeeuw


  • 1 tablespoon unsalted butter for the pan
  • 4 large eggs
  • 1/4 cup unsalted butter, soft (50 grams)
  • 1 cup canned coconut milk, full fat, unsweetened*
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened shredded coconut (75 grams)
  • 1 cup coconut flour (130 grams)
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda


  • Preheat oven to 325 degrees F. Grease a glass pie dish (9.5 inches, 24cm) with butter.
  • Place all the ingredients in the food processor. Process until combined.
  • Transfer the thick batter to the prepared baking dish. Smooth the top out with a spatula.
  • Bake until browned and fragrant and a toothpick inserted in the center comes out clean, 30-40 minutes. If you need to bake for longer than that, shield the edges with foil strips.
  • Cool in pan on a cooling rack 10 minutes, then invert onto a cutting board and back onto the cooling rack.
  • Let the cake cool 20 more minutes before slicing and serving.
  • Leftovers keep 4-5 days in the fridge, in an airtight container. Remove them from the fridge 30 minutes before serving.


*A reader has informed me that her cake turned out too dry. Coconut flour is very absorbent and finicky, so sometimes you need to add a bit more liquid. If the batter seems extremely thick, consider adding an extra 1/4 cup coconut milk, or even just water. 


Serving: 1slice | Calories: 232kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Sodium: 161mg | Fiber: 5g | Sugar: 12g